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My Secrets to Dialing In Pourovers: Dialing in 6 Different Coffees | Lance Hedrick | YouTubeToText
YouTube Transcript: My Secrets to Dialing In Pourovers: Dialing in 6 Different Coffees
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Core Theme
This content provides a practical guide to "dialing in" pour-over coffee, emphasizing a consistent recipe and intuitive adjustments based on observable variables like roast profile, bean density, and bloom behavior, rather than overly complex brewing methods.
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you want to know my secrets we'll strap
in cuz we're about to go over how I dial
others now many times I've had people
visit me here in the studio or I've been
out with them at a coffee shop or
somewhere else and I've brewed a coffee
randomly and I've been able to get a
really nice cup right off the bat and
people are always asking well how are
you doing that what what's going on
through your head whenever you're
deciding what to do what grind size what
water temperature what recipe etc etc
etc even though I've made lots of videos
where I feel like the answer is kind of
implied in a lot of them I don't want to
force every one of you to go back and
watch and try to put two and two and two
and two and two and two and two and two
and two together so today I'm going to
do what a lot of you have requested
which is just walk you through dialing
in random coffees I've not yet [Music]
[Music]
tried I have this roasted by Waco out in
Spain it's a Colombia luche from haime
Nunes I've got this which is a SE oxidor
washed cedra from Pepe hion roasted by
Manhattan I've got this Ecuador coffee
it's a honey processed uh from my friend
Dennis Sabu up in the up in Norway he
roasts on a hust machine we've got this
little intelligencia that just came in
with my stand Ard magazine Colombia El
futuro I have no idea what process it is
but I'm going to guess wash knowing
intellia we have this blend called The
Naughty unicorn from the naughty dog
some friends out in Ceta and then we
have a decaf coffee by my friend Kyle
Rosel a blackberry jam decaf it's a
Columbia coutur uh and it's decaf washed Anor
Anor [Music]
[Music]
robic when you're Brewing por overs you
got to stop over complicating things
there are so many variables inherent in
pourover that you can easily get lost
trying to chase a perfect cup is an
impossible task and I understand the
desire to do it but when you only have a
bag of coffee and you have all the
variables at hand that we now do trying
to chase that is a non-starter
what I always recommend is my first
piece of advice is to find a recipe and
stick with it if you normally do a 46
style recipe where you do five pores
stick with that I don't like that many
pores I think that's much more difficult
to get good coffee but if that's what
you do and that's what you've been doing
and you know that the best and how
coffees react stick with that and then
we're going to kind of change some of
the other variables in order to at least
keep some constancy in our life with any
of these recipes you can get an
incredible cup you can get to where it's
at its essential full potential without
having to struggle around with all these
other different recipes you'll see in
these Brewers Cup competitions and I've
said this many times all these wild
different types of recipes but just know
that does not apply to you because
you're not Brewing 40,000 hour double
for intented with yeast inoculated
whatever happening finished in an oak
barrel that had Sherry in it for a month
and a half you're not brewing with that
stuff where a simple spittle will help
extract it and get you a good cup so
because of that we're Brewing regular
coffees or even nicer coffees which I
have some here we're not going to mess
around with those what we're going to
mess around with is keeping a constant
recipe and then we'll change the ratio
we'll change the grind size maybe we'll
change the temperature and we'll change
a few other things in order to ensure we
deliciousness I always do a two po
recipe I do a bloom and then I pour the
rest of the water in even with just two
pores you may think all right just dump
it and dump but in reality you have
great differences by the POR structure
so how fast you're pouring how much
turbulence or lamin or flow how high up
you're pouring it how much you're
upsetting the bed the design of your
pore if you're doing big circles small
circle spirals in the center all of
these affect greatly the draw down so
whenever people are trying new recipes
and they kind of throw it away after two
attempts you're likely not doing
everything that was kind of inherent in
that recipe where you from the person
that you may have found it from now the
variables for my recipe will be how long
my bloom BLS and how intense my Kettle
pups are that's pretty much it other
than that I am changing ratio so the
amount of water I pour may change but in
reality it's going to stay the same
structure now as you'll notice today I'm
using just an easy presso Q2 heptagonal
I'm using a plastic V60 I've got a scale
it doesn't matter what scale you have
because honestly measurements as long as
you're within like a gram is going to be
absolutely delightful I'm using a time
more Kettle and then I'll just be
[Applause]
so I'm going to start with this Columbia
Luchi this is again from haime Nunes and
it is roasted in Spain so I'm going to
go and open it up and the first thing
I'm going to do that was a fail is I'm
going to examine the bean and see what
the roast profile is I'm not familiar
with this roaster uh someone told me
about them so I checked them out when I
was at World of coffee last week so I
don't know if they're you know really
light Nordic light if they're light
roast or medium or whatever terminology
you want to use I'm not quite sure so I
want to take a look at it and kind of
get an idea so when I'm looking at these
beans I'm seeing that they are quite
light they are not uh again they're not
like Nordic light but they are pretty
light you can use different nomenclature
like agtron or something along those
lines in order to articulate what the
roast profile is like but in the end
it's all kind of difficult and there's
no real consistency across the board so
you'll have to kind of have your own
understanding of what light to dark kind
of looks like cuz this will affect how
you approach your Brew for me this is
not the light
that I use uh it is pretty light but
it's not the lightest coffee that I tend
to use it looks sort of like uh
something that you would get from uh
black and white or something from like
Onyx or something from maybe Ruby
Roasters in the US if you're familiar
with them uh so this has a it's pretty
light but it's not incredibly light so
immediately I know that I'm not going to
be optimizing every variable in order to
really intensely extract the coffee like
I might need to do with something like
from the picky chemist or something that
might be from like April or something
along those lines substance Cafe and
Paris so instead I know that immediately
I probably won't be going to the highest
temperature I normally do I won't be
going as aggressively in my pouring
structure cuz I don't need to agitate as
much and I likely won't be adding any
manual agitation on top of it though
we'll see whenever the coffee is drawing
down knowing that it's honey I know if I
push the extraction too much it might
get a bit bitter whenever it's not a
washed coffee I find that the further
you push the extraction the worse the
coffee tends to get
it's a nice Smelling Coffee a little
nutty on the on the nose when it's whole
bean but anyway probably I normally max
out my water temperature around 96 to 97
if it's a super lightly roasted coffee
for this I might go around 95 not a huge
difference but I'm going to do that
anyway because there are going to be
fluctuations with my Kettle I'm going to
grind on where I always have my Q2 Set
uh and that's something I might change
after my first Brew but to begin I tend
to always use roughly the same grind
setting and rarely do change that unless
it's a necessary thing the cup is super
Hollow and agitation doesn't really fix
that um or something along those lines
maybe it's really bitter and and maybe I
need to go coarser so because of that
I'm going to just stick with this grind
size now my kind of starting recipe that
I pretty much always use is 15 G of
coffee 250 g of water I do triple the
weight of the dose for my Bloom so 45 G
Bloom and then I'll wait anywhere from
30 seconds to 2 minutes before pouring
the rest of the water in now the speed
at which I pour the water the length of
the bloom everything like that is
related to my observation of the coffee
I might shorten the ratio just a little
bit nothing that much but maybe down to
245 grams of water placed on I'm using
the same grind size I'll likely do that
for all these coffees unless I need to
go a little bit coarser but I tend to
live on the coarser side of things I
find it gets me better coffees
especially if I just lengthen the
contact time so it doesn't fly through
now a lot of people might have lower
quality Grinders this is actually a
great hand grinder it doesn't produce
too many finds compared to a lot of
other hand grinders and other Grinders
on the market some of your Grinders
especially if you have something like
the niche or a more espresso focused
hand grinder they're going to produce a
lot more finds you'll likely need to go
coarser on your overall median particle
Peak than I am here so I'm going to
start my timer and then I pour I don't
go too quickly on the bloom I just want
to make sure I get all parts of that bed
as evenly wetted as possible now I used
to be a big proponent of absolutely
swirling the mess out of that balloon
but over time I've realized that I don't
think it really makes too much of a
difference it's really only affecting
top layer of the coffee and it's going
to cause a lot of fines to kind of uh
stick into that filter so unless you
have a really nice grinder it's probably
going to hurt your your pourover I think
that this is going to through capillary
action will be sufficient to really get
all of the coffee wetted now I'm also
watching during the bloom to see how
it's reacting to the water to see if
it's going through really quickly and
leaving me a really dry bed after or if
it's sitting there and taking a while to
Bubble Up this one seems to be reacting
in a way that makes me want to hold the
bloom off a little a little bit longer
so I'm going to go till about 1 minute
now what I'm seeing with it is that it's
not drying it as quickly as some of the
other coffees and again that just comes
down to experience and then also the
color of the grounds and the color of
that gas that's coming up makes me think
that it needs just a little bit more
because of how fresh of a roast it is
now because this is a honey process I'm
not going very intensely with my my pore
I'm just kind of doing a small circle in
the center I started going around the
edges because how kind of crusty the
coffee was I wanted to make sure it was
all hit immediately to get it all ABS
all submerged as quickly as possible now
I'm just kind of living in the center
until I hit my final weight now what I'm
going to do at the very end is I'm going
to watch that draw through the draw down
and I'm going to see if it is going
really quickly or not if it seems to be
going really quickly I might give it a
little swirl to slow it down now as I
see it is going a bit fast so I'm just
going to give it one little swirl that's
going to help slow it down give it a bit
more contact time but in the end my Brew
overall time is not too long when you
take into account the longer Bloom
that's going to help boost the
extraction so even though it might have
a fast contact time it should have a
really nice balanced cup in the end but
anyway once this is done Brewing we'll
taste it and we'll try to decide what
changes need to be made in order to
optimize the cup a little bit further so
the final draw down was in only 2
minutes and 5 Seconds so as you can see
there that's what the grounds look like
pretty coarse so we're going to see what
this tastes like now my preference with
pour-overs is to brew around 20%
extraction or a little bit lower I know
there's still a living trend of a lively
trend of pushing the extraction much
higher but I have found that the higher
you go on extraction regardless of how
even the extraction is regardless of how
good the coffee is or how light it is
the higher you go in the extraction the
kind a lot of the volatile a lot of the
aromatics that I find at these lower
extractions tend to go away so I try to
make it as even of an extraction as
possible with what I have so in this V60
you're inherently not going to get a
super even extraction but with what I
have I want it as even as possible as
Bal as possible at around the 19 to 21%
is where I find I get the most luck with
normal coffees some of these higher end
GES May taste better at 17 18% uh or or
and some others might taste better at 22
but I live kind of in that 19 to 21%
which I know a lot of you don't have the
capability of measuring but that's just
kind of to give you an idea that you
shouldn't fret so much about uh quicker
draw Downs or whatever because if it
tastes good it tastes good essentially
now if you're wanting a more robust body
going a bit finer or adding more pores
to this probably would help but you may
get some bitterness as well as I was
pouring this I could smell that it was a
bit more developed than I'm used to it
had a bit of a roasty smell coming up
that could also be some of it can be
explained by how fresh the roast is it's
only about 10 days off roast or so but
anyway let's go ahead and T taste this
coffee so we have some dark fruits on
it some
honey little like a a little florals
little florals are there like purple
florals let's see pour a little bit out
taste so the coffee was even was even a
little bit more roasty than I thought it
was a little bit more for my for my
taste so I'll likely lower the
temperature a few more degrees even to
kind of really to kind of back off some
of that roasty bitterness that I'm
getting on this cup I am getting some
I think we can kind of fix this because
everything else seems pretty balanced
and intact I think if we just lessen the
temperature a bit and maybe lower the
ratio a bit I may go down to like 235 on
the amount of water I'm putting through
just to not push the extraction as far
even though that was a fast Brew I still
have a good body in this I still have
good balance it just has a little bit
too much of that rast forward
characteristics which I'm wanting to
hamper back on now other things you
could do is go coarser on the grind
things like that but I don't like to
introduce that many
variables so any any let's let's kind of
move on I'm going on to this Manhattan
Pepe hion I know that they roast on a
torch I know that they roast pretty
light um so we're going to go ahead open this
up so yeah automatically looking at it
immediately it's very lightly roasted
like incredibly so uh so what I'm going
to do with this I'm going to go back up
to a higher temperature I'm going to go
back up to 96 and then with this I'm
going to grind on the same grind size
I'm going to do my typical 15 to 250
there's no reason to really truncate the
the ratio and uh we're going to be a
little bit aggressive on my second pore
a little bit more turbulent just to
ensure we get some agitation then I'm
going to watch the draw down and decide
if I need to add a little Swirl at the
end to elongate it a bit more or if I
just let it go through now knowing
Pepe's coffees you don't really need a
lot of contact time you don't need that
high extraction to get it at its full uh
potential so I may not really add
anything there at the end but let's go
ahead with that in mind we're going to
brew this up so again with the bloom
just making sure I'm hitting all the
areas kind of concentrating the center
mostly cuz that's where the bulk of the
coffee is so Ure to ensure we wet it all
as quickly as possible and as evenly as
possible I do one little uh outside
perimeter sweep now with this as I can
see the uh it's going through pretty
quickly those bubbles aren't as like
dark and caramelly as that first one we
know it's roasted a bit lighter uh and
that it's showing a much more poor
structure on top which means the water
was going through I'm now at 45 seconds
cuz I was talking but anyway as you see
here I'm pouring with a little bit more
aggression to make sure I get that
really deep turbulence to just ensure
I'm getting a lot of agitation cuz this
is roasted a lot lighter and therefore
will be a bit more difficult to
extract there's a bit more there to
extract so I'm just going to give that
right there and then boom all right uh
also pouring faster allows for more of
that water to come out immediately which
is going to heat up the slurry a bit
more than if you were to be pouring a
little more slowly and so I'm might do a
little swirl it's drawn down just a wee
bit quickly so there we we are and we're
going to let that draw down have a
little taste so everything in this kind
of approach are these secrets I'm giving
again they're they're meant to be as
intuitive as possible on something that
is pretty difficult I know that we all
have had those frustrations of not being
able to dial in a pour over well and so
this is to help you kind of make
sensible logical changes without
changing everything in order to get
closer and closer to a really nice cup
my ideal with a bag of coffee is to
drink the whole thing at 80% of its
absolute ideal uh taste and instead of
hitting like 40% here then switching up
the recipe completely getting 60% and
then switching it up completely getting
30% and just you know I'm throwing
around arbitrary numbers but you kind of
you understand what I'm saying and so to
get a really really good cups where you
can tweak it to make it a little bit
better a little bit better a little bit
better based off of the uh small changes
you're making can be a really helpful
thing all right so we have this all done
and then let's take a Sniff and a
taste this one's giving off like um a a
really intense Flor honey there's a
really nice florality on the nose I'm
also getting some like baked
acidity almost like a like a honestly
it's like a caramelized Apple uh there's
some of that in there as well which is
really nice really interesting which
honestly now I think about is not
surprising because it's a cedra which is
Spanish for cider uh so these tend to
right off the bat that's really
nice I'll say it's a little low on
sweetness I think we could push the
sweetness and the way we could go about
doing that is either going a little bit
finer on the grind size so it kind of
slows things down it opens up more of
those solubles to make it a little bit
more easy to get to because that full
draw down was around 2 minutes uh so we
could either do that or we could be a
bit more aggressive uh with our pouring
structure and with the agitation so
maybe we could um we could actually wet
wdt the final after the final pour we
could do uh you know a bit more swirling
or something like that or we could take
a spoon and just kind of give it a
V60 but no this has like some green apple
juice stone fruit is not as much there
as it was on the nose but it is it is
very nice there's like hibiscus there's
flour I mean it's really nice cup if I
were to do anything it'd be push the
sweetness a bit this is a really clear
really nice uh fragrant sweet cup uh but
it's just it like I said it could use a
little bit more
sweetness let's see they have clementine
orange cape and caramel there's that
caramel uh uh caramelized Apple um I'm
not getting as much of those oranges I
got a little bit of that orange with the
stone fruit a little bit like Peach
maybe on the nose uh baked peaches but
uh on the mouth I'm getting more like uh
yeah like uh maybe not green apple juice
but like an apple juice
and there's some orange in there but
it's not as prevalent but anyway this
honestly right off the bat really nice
cup uh we could improve it but um I'm
it that's really nice I'm going to save
this for later anyway let's move to the next
coffee next up I've got this coffee from
my friend Dennis Sabu uh who roasts on a
host machine this is an Ecuador tipa
honey um roasted about a month ago now
knowing Sabu I know that he roasts
pretty light and what really I mean it's
hard to tell just by looking at things
how light or how not light something is
sometimes whole bean can look a little
darker than something else and when you
grind it it looks a lot lighter and you
can kind of tell in here how light that
looks but the way to really know how
light it is when I was grinding using a
hand grinder it was a job I mean that
was that was rough to get through and
it's because how dense the beans is
meaning it wasn't in the raser that long
meaning it's not as brittle as something
else it could also just be a dense
coffee tipa I don't know if it's that
dense in Ecuador if there's something
different there but uh or if it's just
the roast but what I do know is looking
at these they're very lightly roasted
they almost look like green beans that
are just browned um which is what a
coffee is that sounds weird that was a
dumb thing to say anyway because of that
I'm going to do my typical just like on
the last one I might be even more
aggressive right at the outset with this
coffee assuming it's be a bit more
difficult to extract so let me go ahead
I have my coffee my water at 96 and
we're going to start brewing so this I'm
going to go a little higher on my Bloom
just to be a little bit more aggressive
bloom okay so I'm actually going to do a
little bit of this one it seems like
it's going to need a little help on
extracting so I made a video recently
here where I talked about uh Bloom times
and how it was really affecting the
coffee and something that I saw
consistently across the coffees I
measured is longer blooms cor directly
correlated with higher extractions and
so with something that's more difficult
to extract which I'm assuming this will
be I'm going to let it bloom a bit
longer in order to ensure I'm getting a
proper extraction now I save these more
like two long minute blooms for really
lightly roasted coffees or coffees that
just need a bit of a push in order to
get that extraction so I'm going to let
this Bloom about a minute and a half
mostly because I'm impatient right now
and I'm filming uh but after that we'll
do a pretty aggressive turbulent pour
we'll watch How It's drawing down and
we'll continue from there now of course
I need to say again you may have a
grinder that produces a lot of fines and
you may never need to add agitation uh
so keep that in mind but if you have
something even like the Q2 it does a
really nice job with its particle size
distribution really nice filter grinder
um very similar to Common Dante and a
lot of others on the market but
I'm trying to get to the deepest part of
the middle of that cone and just kind of
living there flipping the bed over and
over again with some deep
turbulence which just means I'm trying
to not let the stream break before it
hits the bed but just a little below all
it and already I can tell dense this
coffee is cuz normally as you're pouring
it that coffee wants to flurry all the
way to the top but you can kind of see
some transpar water here at the top
which means a lot of those grounds are
just staying near the bottom due to how
dense they are uh which is kind of wild
to look at it reminds me of using kind
of a mellow drip where it just Stacks
water on top of the grounds so this
coffee is definitely super dense it's
definitely uh very lightly roasted and I
mean you can kind of tell all that from
the grinding from the appearance and now
from how it's drawing down of course
with all that agitation I probably
clogged up some of the filter uh by
those microfins those really small
particles that get in there and kind of
clog up the filter now if that's
something that you're like clogging up
the filter what are you talking about a
really cool thing to do it shows the
efficacy of bottom paper filters on
espresso machines is by using a V60
filter so if you take two shots of
espresso one of them you have a bottom
paper filter the other one you don't use
one run them both through a V60 paper
filter after the one without the bottom
paper filter will clog that V60 filter
immediately whereas the one that was run
through a paper filter will fly through
the V60 filter almost immediately anyway
we're now at a really low level this is
the same grind size I didn't change
anything there from the last Brew so
we're just going to let this finish
out these lighter roasts are so
insoluble sometimes it takes a little
bit longer for that full draw down which
is actually a good thing you want it to
take a bit longer uh to really increase
the contact time because that it may be
a little more difficult for the water to
get all the way in since it's not as
brittle as the darker roasted
counterparts so when things are a lot
lighter it takes longer for water to
fully saturate the grounds just because
it looks fully saturated doesn't mean
that water has penetrated the innermost
parts of those grounds so it's all done
now at about a 3 and 1/2 minute draw
down but remember a minute and a half of
that or so was the bloom so here we go
this is what it looks like quite
different from others but again remember
the agitation I did there at the end so
I'm going to swirl this around get a
going interestingly right off the bat
there's like a syrupy sweetness on the
nose filled also with some florals and a
herbs I would expect more herbal notes
uh just because of how lightly it was
roasted but this
sweet now normally I would let something
like the fact it's a honey uh effect how
I brew but because how lightly this was
roasted I'm not as I'm not as worried
about the processing um especially when
it's honey honey is like the most tame
processing so you're not going to get
much processed taste on something that's
honey processed as you would with a
that wildly it tastes processed it
tastes like it's a natural or something like
like
that I'm getting Plum I'm getting like
grape almost getting like a wine type of
cherry it's kind of wild I would have
coffee there's no green on the palette
at all the herbs that I smelled on the
palette so this coffee honestly there's
nothing I would change you're not going
to get a ton more sweetness from
something like this you could probably
try by going a little finer but I'd be
scared of stalling The Brew too much in
order to um in order to just get a
little bit more sweetness or something
uh and I wouldn't expect there to be too
much more perceived sweetness to pull
from this coffee it's already pretty
sweet it's got um you know it's pretty
teal like but it has a more a higher
perceived body than you would expect and
I think some of that has to go has to do
with the processing you're able to get
more of that perceived body because of
that uh intense like uh dark fruit kind
of complex this is giving
off uh wow I'm going to keep some of that
that
too I just put this over to the
side all right so I've got SE oxidor and
that off to the side because it was
banging all right so that one I wouldn't
change anything I don't think that for
me was a really nice cup of coffee that
was a really nice cup of coffee uh so
I'm going to switch over we're going to
do this little cutie from intelligencia
it's a handpicked single origin Columbia
El futuro I'm guessing it's uh washed
but we'll take a look at it and it was
roasted May 22nd so something I've not
really discussed because all of these
have been roasted a lot more recently is
roast dates going to affect how you brew
as well the longer off roast something
is depending on the roast Style you
might need to make some changes this was
these two are roasted really recently
this was about four or five weeks off
which is perfect for this style of roast
which is like 8 and a half% weight loss
it's very very light U but but really
nice uh this one from historically
speaking my my experience with
intelligency is a bit more developed
roasts so I'm going to guess that being
two months off roast it's going to be um
it's going to need a little bit actually
this is really light this is much
lighter than I thought a blown out shell
right there want that but much lighter
than I thought but I'm going to treat it
like I did this first one I'm going to
go lower on temp I might go to like 93
or 92 just based off again my experience with
with
intelligencia so uh it looks like it's
washed yeah that's definitely a washed
coffee uh but it's roasted linter and I
thought I'll give it that uh but being
older roast I also want lower tint
because what I find is as coffees age
and they get past kind of their Prime
which by the way a lot of coffees they
Prime at two months so don't think that
I'm saying oh two months it's past prime
that doesn't C cater for everything like
for instance a coffee like this is going
to be good well past two months um this
one not so much at at that two-month
Mark so anyway I'm going to go a little
lower on that I'll probably go to a 240
I'll probably do like 15 to 240 for this
with a little cooler temp water I'm
going to grind it the same grind size
yet again and um let's see how that
goes all right let's
start so again just making sure the
whole bed is fully wetted focusing more
on the center than the outsides there we
go no added agitation just letting the
bloom do its thing and again just to
ensure we understand the bloom the
purpose of it is yes for the CO2 to
release but the reason we need it to
release is so that the water can
infiltrate those grounds when there's
CO2 encased inside it's hard for the
water to enter now because it's well
rested there's not as much inside water
should get in a bit easier so I'm only
going to do 30 seconds here then I'm
pouring the rest of the water in I'm not
going too aggressive on this pore
because again I I think that this is
going to be a bit more um it might have
the little bit of the roast Factor but
we'll see the looks of it were not that
we're not that dark so I was actually
like I said a bit surprised at how light
it looked compared to some of the other
intelligencia coffees I've had but it
should be good nonetheless if we can get
it dialed in properly so there we go 240
G this again I'm going to do a little
swirl I tend to do swirls at the end
because um a it helps trap some of the
fines into the sides of that paper cuz
whenever it's all in a flurry and you do
a little swirl you can get fines kind of
Trapped up top so they don't slow down
the draw down near the bottom as it's
still going it's actually running
through a lot quicker than I imagined so
I do a second little swirl again these
things it's just to kind of slow things
down as you swirl it it can it can it
can flatten the bed a bit which can help
slow things down but it can also remove
some of those fines into the walls which
you can see when when you look at the
filter here near the end so this is
going to be a much faster draw down it's
less water a much faster bloom and since
it's only two pores it's going to be
quite quick so this is drained in about
a minute 40 or so minute 41 so you'll be
able to see what that bed looks like you
can see some of those findes kind of
caught in the side right
there so of course we can always make
changes to to elongate that contact time
but I find that I don't really need to a
lot of time
so smells pretty nice there's not that
I get a really nice lavender on this
actually all right so let's pour some
out see how it
tastes cool it down a bit some decanting
there we
right this really looks washed but you
know it could be another situation where
it's a honey because because it's
fruity it's a little Hollow which maybe
down the water temp I think was a good
choice doing it where it is cuz the
acidity is really popping
but it's maybe a little Hollow so I
might there are two things I'd really
consider doing I'd either be aggressive
with my pore when I do the majority of
the pore or I I could elongate the bloom
a bit but I think I think more so than
that would be really uh intensifying
that pore structure because when you
pour a little bit more directly or a
little bit more intensely with a bare
Kettle you're going to get a bit more uh
flurry going on and you can clog some
more of those pores which is going to
slow down the draw down uh naturally so
it'll give you that more contact time
and a bit more agitation could help uh
structure but overall I mean it's a
that's a nice cup interestingly it it it
the Finish is almost like it's been
overe extracted um which is kind of odd
and could just be the fact that it's an
older roast and even pushing the
extraction as we did which we didn't
really uh it could be showing up because
there's not as much to be pulling out of
those beans once it's been sitting this
long but in all
reality that's a fine cup of coffee that
I would enjoy drinking
um that's
nice so yeah again maybe the only
changes I'd make is you could it
increased ratio even more meaning we do
even less water so it's a tighter ratio
uh you could do that uh and maybe that
would help some with the finish uh you
could I would not go finer with a coffee
that's that's aged about two months with
a roast profile like this um water temp
is good I don't think we need to change
that at all I think it's doing its job
we don't need to go hotter or cooler uh
so yeah I would say that the main thing
to do is either pour a little bit more
aggressively or increase the coffee a
bit uh but either way um the first the
first one's pretty solid and this is why
I think it's so important to find recipe
and stick to it because you'll really
understand what that is like and you can
but you know for your own taste you can
you can change things so again I'm not
telling you you should do my style of
por overs here I do two pores I do the
the bloom and then the final pore you
can have whatever variation you want but
my recommendation is to stick with one
to really get to know it so you can make
changes on the fly like how I've been
doing this whole time I have all these
variables but in my mind they're not
overwhelming once you learn them and you
know what to look for and you know your
style of coffee it's very easy to make
slight changes on the Fly just by
looking at the bloom just by looking at
how it's drawing down in order to
understand how it's going to affect that
final cup or at least have a very educated
guess nice next up we got this little
cuty patootie a little sample bag I got
at World of coffee in Copenhagen uh the
naughty unicorn blend so with this I'm
going to assume it being a blend that it
was made to be a bit more of a crowd
pleaser so I'm assuming it's going to be
a bit more developed I've never had this
so I I don't really know I'm making
assumptions based off of how Blends are
typically approached
um so okay we got some big beans some
small beans actually it looks like one
of these is in Ethiopia um looks like a
little heirloom going on in here um and
then knowing how naughty dog roasts they
roast pretty light but not as light as
for instance Manhattan or uh Sabu here I
would say they're probably just above
the intelligencia and the Waco um as far
as lightness roast uh so I'm actually I
was thinking I need to be a little
lighter on water and I put it at 92 I'm
going to go up to about
94 and yeah let's weigh in the 15 G and
do everything as we've been doing so
with a coffee like this I really don't
know I'm going to be even more attentive
than usual to how the water is
interacting with the grounds uh with
Ethiopia which I haven't brewed one yet
they tend to produce a lot more fines
and so because that it can affect the
draw down quite a bit so I'm going to be
a bit more attentive uh because I do
assume there is an Ethiopia in this it
looked like those were some heirloom in
there uh but
anyway let's go and grind it up and
see should also point out this was
roasted air 8 days ago so it should
probably be pretty gassy I may let it
bloom a while to Just DE gas as well as
possible so I can saturate those grounds
extraction all right so we've got our
water at 94 and let's go and start so
I'm going to watch very closely as I
pour this water in how it's
reacting as you can see immediately it
actually puffed up a bit more than the
other coffees did so it is it does seem
to be a little bit more um I mean it's
it's very fresh I think this is the
freshest coffee we're doing so there's
obviously a lot of CO2 in there it's
more of a caramelized color though which
uh tends to reflect a bit more on the
roast development at least in my
experience whenever you have a lighter
roast it's not as caramel color as this
is tending to be that being said the
actual bed color seems to be a little
lighter than the wetted bed of the Waco
so it seems that it is a little bit
lighter than that now uh that all being
said the way that this has been drawing
through I'm probably going to give it
yeah maybe 45 I'll go to a minute just
because how fresh it is I'm going to
give it to a minute and then I'll pour
the rest in I'm going to be a bit gentle
on pouring it because I know uh that
it's likely got more fines in there due
to the Ethiopia it could stall the draw
down a bit so I don't want to really
push it too much and again I could be
wrong on the heirloom that could be like
a Kenya pea Berry uh it could be no it
wasn't a pea Berry PE berries have a
distinct look it could have been
something else though like a smaller
variety somewhere else but pretty sure
that was in Ethiopia so as you can see
I'm doing mostly just laminer pour right
in the center I'm going to go up to
245 I went to 247 it is what it is now
this draw down is slower than other ones
even with uh that laminer flow we're
still going at 2 minutes and 5 Seconds
where some of these drained a lot faster
than that so it kind of confirms that
there was likely some sort of of
Ethiopia component in there or something
producing more fins to slow down the
draw down uh but we'll see how this
tastes so that was a 2 minute 17 second draw
draw
down just getting all the inner Stitch
of water out I can all right you can
kind of take a look as you'll see there
are more Boulders stuck to the wall
because I didn't do the swirl but we
also got a lot of fins caught up in
there which again further kind of tells
me this was an Ethiopia uh as part of the
blend very fruity on the nose
smells like a unicorn honestly the the
smell is so intense
that it smells like there's some sort of
um yeast inoculation coffee in here I
wonder if it's a mix of an Ethiopia and
then some sort of Colombia inoculated
there's a lot of grape in that a lot of
grape but also some like uh honestly
there there are tastes in here
reminiscent of eugenides where it's like
an almost artificial sweetness going on
sweetness yeah it tastes like a like a
like a sucralose grape type of flavor
going on in
there it's very very
weird I would not be surprised I mean I
mean that would be expensive to toss in
uh Special
Blend now I'm really curious what's in
there I'm going to look it up on my
phone ha it's a blend of a washed
heirloom Ethiopia and a natural anerobic
Columbia coffee so seemingly no yeast
inoculation but it definitely tastes
like there may be some
but it's a very interesting profile one
that I don't necessarily Jive too much
with it's kind of perfumey so it has
kind of like artificial sweetness
artificial kind of perfume popery type
thing going on um that's not as natural
like with the you know like a natural
floral type smell or something along
those lines but it is very
interesting honestly with this
coffee I think that the the intended the
intended cut profile is probably nailed
right here pretty well uh you could
probably if you wanted to make it a bit
more Jammy maybe you could always updose
a bit with these more intensely
processed thing I didn't realize I mean
should have realized it once I grounded
up and smelled it but with those they
kind of enjoy even more truncated uh uh
ratios like even down to 1 to 14 and you
could really make a lot of that Pop um
so that might help with uh increasing
the body the structure the sweetness the
jamess of it I I did a little bit too
big of a ratio I think for this coffee
but even still it just kind of watered
it down a little bit maybe gave it a
little bit of an off finish but overall
it tastes like it pretty much should
taste uh based off of the the the the
up all right let's move on to the last
decaf anerobic washed decaf coffee uh by
K Ros Sal September I love what they've
been doing they put the price
transparency on here Harvest was uh 2023
grha pariso Kaa region 1900 m above sea
level uh and the pricing details
$162 per kilogram uh was the green price
this is Wilton bonitz I've had some
incredible decafs from his farm and so
I'm sure this will be no exception now
this is a coutur I'm assuming it's EA
eastate style uh style decaffeination
process the sugarcane process um but
with decaps I have a very specific way
of approaching them uh I I always go
under 90° so I have my Kettle set at 88
uh with it I also tend to grind a bit
coarser than usual so even though I've
kept the grind setting the same I'm
going to go two clicks corser for this
decaf so I tend to do that because they
do uh what happens with decaf coffee as
I showed in my decaf video link there is
they do grind a bit finer the medium
particle Peak with decaf tends to be a
bit finer at least from what we know
from Dr Mark Al shamar's uh particle
size analysis uh but anyway I'd been
doing that anyway and it just kind of
further uh pushed me into that direction
so I'm going to go two clicks corser
just to ensure we have a similar
particle Peak I'm going to gra put that
back they do produce a bit more fines so
this should help with lessening the
amount of fines by going a bit coarser
so we're going to get our 15 gram dose
and then I'm just going to do 220 grams
of water so I'm truncating it as well
I'm also not going to be too aggressive
because they tend to clog very easily uh
decaf coffees do so let's get our 15 gam
it's my first Brew with this I'm really
excited cuz I love a good decaf thank
you everyone who is getting on the decaf
train all the roasters that are getting
better and better coffees thank you
Wilton bonitz for making some delicious
decaf coffees the one from colorful was fantastic
fantastic
I'm sure this one's going to be just as
good so let's try this
out now if you're watching me grind and
you're wondering why I'm almost parallel
I'll link another video right there on
slow feeding this has giv me the best
results with any hand grinder on the
market I love I love this type of grind
takes a little longer but it's easier tastes
tastes
better to me you cannot treat decafs
like you do typical coffees in the same
way you can't treat a eugenides or kind
of fora like you do in Arabica you just
you can't do that uh they're they
necessitate different things in the
Brewing so I have my water ready 88° I'm
going to start my timer and I'm going to
be very gentle with my Bloom probably
more gentle than any other Brew yet I
don't want to dislodge a lot of those
fines to really choke this draw down so
I'm doing the three to one again I I
don't find that you need that much
blooming with a decaf and you also don't
need to worry about the contact Time
nearly as much uh there's a lot less to
pull out because during the
decaffeination process it is chemically
altering the structure of the bean
itself and with that comes out a lot of
potential solubles that contribute to
flavor so you have less that you're
really going to get out of it so really
pushing extraction doesn't make much
sense to me because you're just going to
get less and less desirable flavors out
of it now I'm just going to kind of sit
220 just with like a meated poure I'm
not going too fast I'm not very high I'm
not trying to like really turn that bed
over too intensely then at 220 I'm
stopping I'm just going to kind of level
the bed not really swirl it just level
it so there's no crater in the center
and uh then we're just going to let it
draw down I don't really care what the
final time is it could it these tend to
kind of Choke decafs do because again
their production of fines and the way
that the uh perhaps the shape of the
particles can be causing some of the
issues in the draw down time but um I I
don't really like them going too long a
longer contact time is going to is going
to give you some off notes so let this
finish up
and we'll taste the final one even if
it's really lightly roasted you want to
drink that as quickly as possible
essentially so get it if it's a week off
roast go and freeze freeze your coffee
really get some nice vanilla and some
nose there is a little bit of that like
there's like kind of a meaty sensation I
get with a lot of decafs there's a
little bit of that here but a lot of
times I notice it more intensely on the
aroma than on the palette though the
older the coffee gets the more it
infiltrates uh the taste of it so let's
palette not at all this is like a a
Rancher it's actually kind of funky it
almost tastes like a like a natural or
coffee it actually has a similar cut
profile to this one
but this had no none of the funk so if
you took the funk out of this like you
think with natural wines the funkiness
that's in it if you took that funk out
it would be sort of similar to this but
obviously uh this is a I think this this
still scores a lot higher this is a
better coffee I mean this is
decaffeinated what do you expect but the
way that it was processed has really
given this a shot at being pretty
indistinguishable from a regular cup it
still has that kind of decaf quality
which is almost impossible to get away
from but you're 95% of the way there to
regular coffee man when you get a good
decaf coffee it just makes you want to
Wi the moon I like a big pizza
P I don't know the words to this song
but I'll interpret if dance anyway this
and the colorful uh the r berries to
those who wait two incredible decaps
I've had this year yeah this this tastes
like it I mean tastes very similar to
kind of a normal coffee there is that
little bit of decaf on it but I think I
brewed this really nicely if I were to
change anything cuz that's what this
about I don't think I would I think this
is another hit right off the bat and
that's why I love this recipe is it's so
simple so intuitive and you just make
little variations and you're good to go
but I think we made the right changes
I'm I was going to say I might go
coarser cuz there's a little bit on the
finish I'm not loving but I think we'd
undere extract it too much if we went a
bit coarser so I think actually where
it's at is really nice you I
mean a decaf tasting like this is pretty impressive
impressive
o tastes that
decaf it's good isn't it the the test
reaction hate it
liar don't lie to everyone at home it's
nice it's impressive Jesus that's the
part I want in the video despite maybe
increasing the extraction a bit which
you could do but then you might get a
little bit more you know iffiness on the
finish uh and it might stall the draw
down a bit more if you go a little finer
uh this is this is a a Fab coffee right
off the bat but again you you can make a
little little change uh I don't think
I'd go any up any more up in temperature
maybe you could do a little bit more
agitation in the pore but again you fear
the stalling um but yeah I think overall
nice decaf but anyway this is kind of my
Approach when I'm when I'm brewing these
coffees when someone hands me a coffee
and I'm able to get a good cup right off
the bat it's because I go through these
different things in my head I go what's
the roast profile like what's the roast
date on it what's the variety cuzz
sometimes I have anecdotes as to how
some things might affect it like if it's
a pamada versus like a pea berrier
versus uh you know a gasa for instance
they all kind of have different uh
interactions with the water during the
extraction process that can make me
change my mind a little bit but I look
at the roast degree so uh and watching
the bloom to see how the gases are off
gassing based off of those that that
roast dat off that roast degree I look
at the processing method that's a huge
Telltale sign the more intense the
processing the less I push the
extraction the older the cost depending
on the roast style the less I push the
coffee I play with the ratio depending
on those roast profiles and the things
that you're kind of observing when you
look at the coffee itself so all of
these things kind of put together sounds
daunting but if you have a little
checklist in your head over time you get
kind of used to it it's pretty immediate
if I get a super lightly roasted
Ethiopia coffee from uh coffee
Collective I know immediately what I'm
going to do with it I'm going to know
that it's producing more fine so I'm not
going to be too intense with my pouring
I'm going to do my normal 15 to 250 I'm
going to do my two po depending on the
roast state I'm going to vary my Bloom
uh I'm going to watch it as it's going
down to kind of understand how intensely
I need to pour and during the Brew
itself I'll make some changes I'll watch
the draw down might give a little swirl
might give it a little spoon it depends
on what's going on and then bada bing
bada boom we got it and if there's some
taste taste there that I need to change
up I'll just taste for it if it's Hollow
if it's lacking sweeten if it's if it's
overe extracted if it's bitter if it's
uh too acidic whatever it might be I can
make changes there of course this isn't
even getting into water or into filters
filters are a big thing that people tend
to overlook I highly recommend always
using a filter that has a high
capability of absorbing finds without
stalling so I like using either cist
which is kind of the high-end thing that
honestly I don't buy very often because
they're pretty expensive or something
like the cofk medium dark roast or the
kic ABA those do pretty good or the
tabless Hario filters those do a good
job with being able to absorb fines
without clogging I like using those
because then my flow is not dictated by
the filter I'm able to kind of do it
based off of my agitation anyway that's
about everything if you have additional
questions that I did not hit please
don't hesitate to ask them below hope
this was helpful hope that you enjoyed
it and uh that's everything for me today
so check out my patreon below hit the
like the Subscribe all that stuff that
you know I feel obligated to say but
anyway the most important thing is I
hope that you brew something tasty today
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